Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce. My version does just that and will have you craving more. It’s also a good example of how you can easily combine healthy fats as part of a dipping sauce (this recipe uses cashews and avocado oil).
Looking to put dinner on the table in a flash? I pound my chicken breasts thin to speed up the cooking process. Place a breast inside a sealable heavy-duty freezer bag and seal the bag, removing as much air as possible. Pound the chicken to an even 1/4-inch thickness using the flat side of a meat mallet or a rolling pin.
Recipe information
Yield
2 servings
Ingredients
Marinade/dipping sauce:
Chicken and broccoli:
Preparation
Step 1
Preheat the oven to 475°F.
Step 2
In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
Step 3
Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
Step 4
Serve immediately with the dipping sauce.
Recipe notes
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